St Patrics Day
So I was thinking beef and guinness pie for dinner
I made it happen. Probably over did it on the animal fats but it was worth it.
Beef and guinness pie.
Filling
1kg diced chuck
2 carrots
1 brown onion
1/2 a leek
3 sticks cellery
5 cloves of garlic
1/4 bunch thyme
100g bacon
100g button mushrooms
200g brussel sprouts
1 tsp vegiemite
10 pitted prunes
3 Tbs tomato paste
2 tsp gravox
500 mms water
A shake or two of worshestire sauce
50 grams cornflour
Pepper
10 fennel seeds
Pastry
100g water
200g dripping
300g plain flour
5g salt
Rough chop all root vegetables. Half, salt and set aside brussle sprouts. Puré vegimite, water, prunes, gravox and worcester sauce. Salt and brown beef and set aside. Brown vegetables in oil in a pot big enough to accomidate your beef. Add tomato paste and everything else bar the or brussel sprouts and cornflour and cook out on a low temperature until the chuck is soft. Then make a slurry with the cornflour and water and thicken the filling continue to reduce if nesesary. Blanch brussel sprouts in water until soft strain and fold through filling mix.
For the pastry cut the fat into small dice lightly rub into flour once just combined, then add the water fold until combined but don't overwork. Split into 2 balls 2/5:3/5 press out flat between two squares of grease proof and refrigerate for half an hour. Roal out both to 3mm and put the larger one into a pie tin set the other aside. Blind bake for 20 min at 170c, remove the blind and continue to bake for another 10 minuites. Pour filling into pastry put the lid on and bake for 30 minuites to finish turn oven upto 185 brush a little egg over lid for colour 5 min before removing.
Serve with ice cold Guinness mash and minted peas. Yum
J
I made it happen. Probably over did it on the animal fats but it was worth it.
Beef and guinness pie.
Filling
1kg diced chuck
2 carrots
1 brown onion
1/2 a leek
3 sticks cellery
5 cloves of garlic
1/4 bunch thyme
100g bacon
100g button mushrooms
200g brussel sprouts
1 tsp vegiemite
10 pitted prunes
3 Tbs tomato paste
2 tsp gravox
500 mms water
A shake or two of worshestire sauce
50 grams cornflour
Pepper
10 fennel seeds
Pastry
100g water
200g dripping
300g plain flour
5g salt
Rough chop all root vegetables. Half, salt and set aside brussle sprouts. Puré vegimite, water, prunes, gravox and worcester sauce. Salt and brown beef and set aside. Brown vegetables in oil in a pot big enough to accomidate your beef. Add tomato paste and everything else bar the or brussel sprouts and cornflour and cook out on a low temperature until the chuck is soft. Then make a slurry with the cornflour and water and thicken the filling continue to reduce if nesesary. Blanch brussel sprouts in water until soft strain and fold through filling mix.
For the pastry cut the fat into small dice lightly rub into flour once just combined, then add the water fold until combined but don't overwork. Split into 2 balls 2/5:3/5 press out flat between two squares of grease proof and refrigerate for half an hour. Roal out both to 3mm and put the larger one into a pie tin set the other aside. Blind bake for 20 min at 170c, remove the blind and continue to bake for another 10 minuites. Pour filling into pastry put the lid on and bake for 30 minuites to finish turn oven upto 185 brush a little egg over lid for colour 5 min before removing.
Serve with ice cold Guinness mash and minted peas. Yum
J
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